1/4cupSchezwan Sauce or Srirachayou can use Tabasco sauce also
1tbspLight Soy Sauce
1/2tspCornstarch / Cornflour mixed in 4 tablespoons water to make a slurry
2tbspCoriander finely chopped
2tbspSpring Onions finely choppedgreen part only
For the Chicken Lollipops:
Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the cleaned chicken lollipops in it. Marinate for half an hour.
In the same bowl, add cornflour, plain flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
Heat about two inches oil in a wok or kadhai. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top. Fry these on medium - high heat till golden brown (approx 3-4 minutes).
Take these out on a tissue paper to blot out any excess oil and set aside.
For the Drums of Heaven:
In a wok or kadhai, heat oil and add ginger and garlic. Stir fry on high heat for a minute and add chopped onions. Keep stir frying till the onions soften and add green chillies. After a few seconds, add schezwan sauce, soy sauce, ketchup and sugar. Cook the sauce for 2 minutes, stir frying as it cooks.
Add the cornflour slurry and keep stir frying till it thickens (approx a minute or so). Add the chicken lollipop and coriander and toss well. Top it with chopped spring onions and serve.
You can do the first marinade and refrigerate overnight. However, after adding flour to chicken, it's better to cook and serve immediately.
This Drums Of Heaven (Chicken Lollipops) was printed from https://mariasmenu.com/chicken/drums-of-heaven.
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